classic buttermilk pancakes

Buttermilk Pancakes

September 5th, 2016 Posted by Breakfast, Brunch, Food No Comment yet

These pancakes found their way into my life through Joel, my partner and his family. There are only a couple well known family recipes that I’ve been introduced to since being with Joel (almost 7 years now!) namely Lumpias (which we all just made as a little family with his brother, so good!), Wacky Cake (this was a completely foreign thing to me) and no-bake cookies. But these pancakes are by far my favorite. 

Easy to make, fast to whip up, and just exactly what you want in a classic buttermilk pancake. You can easily add blueberries (or chocolate chips!) but I love them like my dad and brothers do: with peanut butter and maple syrup.  12189068_10101834863076678_762561552944707016_n

Buttermilk Pancakes, aka Borjesson Pancakes
Serves 6
A fluffy, perfect buttermilk pancake recipe that come together in a snap and makes enough for a crowd.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 cups flour
  2. 3 cups buttermilk
  3. 3 eggs
  4. 3 tablespoons sugar
  5. 3 tablespoons oil
  6. 1 tablespoon baking soda
  7. 1 teaspoon salt
  8. butter for the griddle or skillet
Instructions
  1. In a large mixing bowl, whisk together the flour, baking soda and salt.
  2. In a smaller bowl, mix together the buttermilk, eggs, oil and sugar until well blended.
  3. Pour the wet ingredients in the the bowl with the dry ingredients and mix until combined with a wooden spoon. Don't mix too long, just 30 seconds to a minute. The mixture will be pretty thick.
  4. Heat the oven to 170 degrees or "keep warm" setting. Place a large baking sheet with a metal rack in the oven.
  5. Heat a griddle, or cast iron skillet, over medium heat. Add a tablespoon of butter and let it melt. Using a 1/4 cup measuring cup, pour the batter onto the hot griddle and cook until the bubbles no longer pop, but start to remain solid - like little holes on the top of the pancake. Flip and cook for about 30-45 more seconds, or until done on the other side.
  6. After each batch of pancakes is finished, transfer to the baking rack in the oven to keep warm.
Notes
  1. To add blueberries, pour the batter in to the pan like for plain pancakes, then top each pancake with 5-7 blueberries, so that they stick into the uncooked, batter-y side. Flip and cook as directed.
  2. You can make these as large or as small as you want! We like them a little smaller since there is undoubtedly bacon, eggs, fruit or other items on our breakfast table.
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